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Thai Chicken Pasta Salad

 Thai Chicken Pasta Salad
This healthier twist on traditional Pad Thai has only 1/3 the sodium of similar name-brand products—and it's ready to serve in just 30 minutes! —Beth Dauenhauer, Pueblo, Colorado
8 ServingsPrep/Total Time: 30 min.


  • 12 ounces uncooked whole wheat spaghetti
  • 2 large carrots, julienned
  • 3/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons lime juice
  • 3 tablespoons molasses
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons rice vinegar
  • 1-1/2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups finely shredded Chinese or napa cabbage
  • 2 cups shredded cooked chicken breast
  • 2/3 cup minced fresh cilantro
  • 3 tablespoons unsalted dry roasted peanuts, chopped


  • In a Dutch oven, cook spaghetti according to package directions,
  • adding the carrots during the last 2 minutes of cooking.
  • Meanwhile, in a small bowl, whisk peanut butter, water, lime juice,
  • molasses, soy sauce, garlic, vinegar, sesame oil and red pepper
  • flakes until blended. Drain spaghetti and carrots; place in a large
  • bowl. Add cabbage, chicken and dressing; toss to coat.
  • Sprinkle with cilantro and peanuts. Serve immediately or refrigerate

2 of 2

Thai Chicken Pasta Salad (continued)

Directions (continued)

  • until serving. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 400 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 298 mg sodium, 51 g carbohydrate, 9 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.